Art of improving the odor vegetable oils.



A rendering operation th JOHN 7'1. FILBEHT, OF

Application filed July 3, 19%.

To all whom it may concern:

Be it known that I, J 01 m FILeEE'r, e citizen of the United States,residing at Baltimore, in the state of Maryland, have invented certainnew and useful. Improvements in the Art of improving the Odor of Vegatelale Qils, of which the following is a specificetion.

This invei'ltion relates to ing the odor of oils.

The oil p "oclueerl from cottonseed enters largely into v rious 'fooileompo'umls, such lord eompomid. i'Vlieo cott nseed oil, 01 on}: compoundl eotton-seesl oil as one of the orioeipel lll-I"%(1iQ- lli$, is heel-edin e pen. in the manner that hogs lard is commonly heated in frying pan,an odor is developed that is objectionable. Tlliis odor ischaracteristic of the eottm. (1. oil, and always noticeable when nestoil or to the food artiele that eoiitei'os this oil. O11 the other handit is Well known that certsi i animal fats Hill oils, sueh es liogs lerdend beef fat, (lonot develop objectione ole odors when heat is applied{it the time of cooking.

in rendering process to proc u oi" hes tniey he art of improvd wot5255i; F. without lourniiig;

lieeii found the et this temperature it t my bacteria, 0 o-l 'iisrescontained be destroyed, in this s perticles of mail tissue in the ist isthe first to be effected, and this'tissue at the temperature named becomes slightly brown, and rises to the surface from. "which. it may beskimmed. ffi hen at suitable quantity of this browned. animal tissue hasbeen collected, it is put in s press While hot, and the le-rd isexpressed from it, and the ooked, mess of animal tissue left in. thepress as residuum, constitutes what is known as "crackling? At thepresent l' the known to which erecliliris is pot es s cheep materiel insoap-1's" teriel iii the manufacture e ingredient in cit here formalthice animal orv in the animal lot n, ll

applied. to the in open kettle.

Speoificetion of Letters .Petent.

EALTIMORE, iilARYLAND,

Patented Aug.%, 1909.

55321-111 NO. =4:1,8S0.

measure the essence or flavoring materiel that gives character to thelerl or rendered animal fet -for instance, the hog crackling containsthe flavoring essence that isreeognized by the olfactory sense whenpure, sweet lercl is heated in a frying pan.

An object of this invention is to provide a process for improving theIistumi odor or lhwor of vegetable oil, such as cotton-seed. and otheroil suitslile for food uses, by irn-- parting to it the odor or fie -michoreeteristic of fresh animal crscliling.

The inventive idea, involved in my present invention to util ze theessence, fie'vor that r sides in Wl'iet lti'io'e'n es animal cracklingto improve the ot "r of vegetable oils By the process herein: erdescribed ti vegetable oil wi i take up, sssiinihtte, and become imbuel. with the more pleasant and more (lesiretih essence, odor or flavor oforeehli and thus the vegetiible oil. rill be freed. ot the ohjeetion toit that has hitherto when the odor is developed by beet at the time ofcooking.

In Uill","111 it the process ee ie-zit ge ol "octtiist regs escottonseed oil, will eta-ml ol' hest without burning or colored, thanrendered l st 0 or heel.

, l (leem it the better course, but not essentiel, to prepare the hare,eelteii mess of crackling that comes from the press, breaking it up andgrinding itin a suitable mill. When ground the crackling will have a,somewhat similar ep'peers-nce to finely ground roasted coliee "Withthese eqqileno tions, s description of the process VvlllfHOW be made.

Any quantity of the vegetable oil may he treated at s time, dependingon. the e peretus or the facilities at hand. sum-ed, for the poi-posesof illustration and this ileseriot-ion, 'tln'it hundred pounds of i l Jf .4 cot-tel ml is we summit, to e "etbel.

is wllmvs: The not, i q

oil, or e oil, out in S I 4 oieiereor to which neat may be odor or Itwill as esapplied; the exact degree of tern erature is not essential,but the vegetable 01 must not be heated high enough to burn; it maysafely be heated to from 350 to 380 degrees F. Of course Where heat isused a thermometer should be employed. Fresh, sweet animal crackling'isadded by sprinkling or otherwise immersing it into the oil,--a suitableroportion of the crackling I have found to be about five per cent. byweight, that is to say, where 100 pounds of vegetable oil is beingtreated about 5 oundsof animal crackhn maybeused. fcourse theproportionsaccording to the judgment f the operato'r. The heat, if used, may beapplied to the oil before'the crackling 1s added, or the cracklin may beadded to the oil and the heat applie afterward. When the heated oil hasreached the temperature desired, not exceed ing 350 to 380 degrees F.the heat should be cut off. hile the crackling is being added the oilmay be agitated to thoroughly distribute the crackling throughout themass of oil, but this is a matter for judgment on the part of theoperator. After the vegetable oil and crackling have been together ashort ighest degree of heat here named hasbeen employed, the blendingmay be considered as completed, and the next step' in the process is theseparation of the crackling from the oil. Where this separation is to beeffected by filtration the hot oil and crackling should. be transferredto a'filter to remove the crac called lard compound. Whenever this.improved Oil, or any food compound containing the improved cotton-seedOil, is subjected to heat in a frying pan, orotherwise, it will developthe same odor or flavor as thatfrom heated fresh hogs lard, or heatedfresh beeffat, as the case may be.

WVhile the process as described to this point employs heat,-it is to beunderstood that heatis not essential and maybe dispensed with; if heatis not employed to promote the process then the period of time forkeeping the vegetable oil and animal crackling together to effect theblend should be considerably extended according to the limpidity oftheqoil. a

In the process as hereinbefore described the step for separating the oiland crackling is filtration, but this step and the desired separationmay be effected without filtering the oil to stand until the by merelyallowing king precipitate, andthen particles of crac period, say five orten minutes where the of oi and crackling may be varied somewhat drawingoff the. clear oil. The ap ended claims should therefore be read with tis dis.- tinct understanding.

What has here been stated with reference to hog crackling as affectingand improv ing the odor of'cotton-seed oil, or other vegetable oil, isalso true of beef crackling. The process, when using beef crackling,would be the same as hereinbefore described for hog crackling, and theresult of improving the odor would be substantially the samethe onlydifference in the result would'be that, the beef crackling would give tothe vegeta ble oil the odor or flavor characteristic of rendered beeffat.

The terms essence, odor or flavor have been used in the specification todescribe the characteristics of the animal crackling with which thevegetable oil becomes imbued; all of the three words new referred to aremeant to describe the same desirable properties of the crackling.

The improved cotton-seed oil may be used seed oil, and other vegetable0115, the essence,

odor or flavor characteristic of fresh animal crackling, and that thesteps herein described of mixing with the oil whether heated or not,fresh animal crackling, and then separating the oil and crackling, isone of perhaps several ways in which the desired end may beaccomplished.

Having thus described my invention what I claim and desire to secure byLetters Patent is, a

1.. The process of improving cottomseed oil, consisting of mixing withthe oil fresh animal crackling so as to imbue the oil with the essence,odor or flavor residing in the crackling, then separating the oil andcrackling.

2. The process of improving the odor of vegetable oil consisting ofheating the vegetable oil in a suitable vessel to a tem erature lessthan that at which the oil woof d burn, and mixing or immersing in theheated oil animal crackling so as to imbue the said oil with theessence, odor or flavor of the crackling.

remove the said crackling.

4. The process of improving cotton-seed 3. The process of treatingvegetable oil oil, consisting of mixing with the oil freshhog-crackling; having the oil in a heated condition durin at least apart of the period that the cracking is mixed with, it, and

finally seperatin the oil from the crackling, In testimony whereby the0i is imbued with the odor in presence of two witnesses. characteristicof heated'fresh hogs lard.

5. The process' of treatinj vegetable oil, JOHN 5 consisting of heatinthe 0' and then im- 'Witnesses:

arting to the heate oil the essence, odor or CHARLES B. MANN, Jr. everof fresh animal crackling. G. FERDINAND VOGT.

whereof I afiix my signeture

